Chapter 16, Problem 54A

Interpretation Introduction

Interpretation:

The reason for the food to spoil slowly when refrigerated needs to be explained using the collision theory.

Concept introduction:

According to collision theory, in order for a reaction to occur, the molecule must collide at both the correct orientation and with enough energy. It states that for the existence of a chemical reaction.

Answer to Problem 54A

At high temperatures, collision increases therefore the rate of the reaction increases. At low temperatures, collision decreases therefore, the rate of the reaction decreases. Hence, foods are spoils slowly when they are refrigerated than at room temperature.

Explanation of Solution

Food breaks down very quickly due to inside bacteria and yeast that keep on growing and consuming the energy in the food. At low temperatures, growth and development slow down in the degradation of bacteria, yeast, and chemical reactions. Hence, food stored in the fridge spoils slowly than at room temperature.

Conclusion

Temperature affects the energy of the collisions. Because temperature affects the speed of the reactant molecule. During high temperatures, molecules travel faster and collide with greater energy than when the temperature is cooler.